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@kati
This one is excellent: it's a tangy, huge monster!
850g white flour
150g whole wheat or whole rye flour
750g water
20g salt
20g active starter
Dissolve the starter into the water. Mix the salt and flours together. Combine and mix until everything is hydrated in a v large bowl (this is important, as it will rise loads), and cover with cling film.
After a few hours, give it a french fold or three, spaced by ... an hour or so?
After 18-20 hours, pre-shape and then shape the bread.
Let it rise for 2-3 hours.
Place on a floured baking sheet, slash as desired and put it in a cold oven.
Place a metal container on the bottom of the oven with some hot water in it.
Crank it up to 260 for about 10 minutes, then down to 205 for another 40 minutes.